Ingredients
Scale
- 2 high-quality ribeye or sirloin steaks (1.5 inches thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Fresh rosemary or thyme sprigs (optional)
- Butter for basting (optional)
Instructions
- Take the steaks out of the refrigerator and let them rest at room temperature for about 30 minutes.
- Pat the steaks dry with paper towels. Rub both sides generously with olive oil, then season with salt, black pepper, garlic powder, smoked paprika, and onion powder. Add fresh herbs like rosemary or thyme if desired.
- Preheat your grill or cast-iron skillet over high heat until smoking hot. Place the steaks on the grill or skillet, and sear for 3-4 minutes per side for medium-rare. Use tongs to flip, avoiding piercing the meat.
- If desired, add a tablespoon of butter and baste during the last minute of cooking. Transfer to a plate and let rest for 5-7 minutes to allow juices to redistribute before serving.
Notes
- Allow the steak to reach room temperature before cooking for an even cook.
- Do not pierce the meat when flipping to retain juices.
- Use a meat thermometer to check for desired doneness: 130°F for rare, 140°F for medium-rare, 150°F for medium, 160°F for well done.
- Resting the steak helps retain its juices and flavor.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 steak
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg
